Prune-and-almond-filled crepes

8 Servings

Ingredients

Quantity Ingredient
1½ cup Pitted prunes
½ cup Water
3 tablespoons Light brown sugar
2 tablespoons Lemon juice
½ teaspoon Ground cinnamon
2 tablespoons Sliced toasted almonds
Sweet Buckwheat Crepes (see
Recipe)

Directions

1. In a medium saucepan place prunes and the water. Bring to a simmer over moderate heat, reduce heat to maintain a simmer, and cook until prunes are very soft (about 10 minutes). Puree prunes in a food processor or blender; mixture will be very thick.

2. Transfer prune puree to a medium bowl and stir in sugar, lemon juice, cinnamon, and almonds. Spread about 2 tablespoons filling on each warm crepe; fold in quarters; serve. Makes 8 filled crepes.

Recipe By : the California Culinary Academy From: Date: File

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